Physicochemical properties of wheat breads substituted with bananaflour and modified banana flour

Noor Aziah Abdul Aziz, . and Zuwariah Ishak, . Physicochemical properties of wheat breads substituted with bananaflour and modified banana flour. pp. 33-42. ISSN 1394-9829

Substitution of banana flour (BF) and modified banana flour (MBF) to wheat flour at 10 and 20 levels were carried out to test the effects on physicochemical properties of the supplemented bread. Various parameters such as resistant starch and total phenolic content were determined. Substitution of 10 BF to wheat flour produced highest loaf volume. However substitution of 20 MBF to wheat flour produced lowest loaf volume but gave highest score in overall acceptability. The crumb of control bread was lighter than BF and MBF bread at 10 and 20 levels. L values continued to decrease with increasing levels of BF and MBF incorporated. Texture profile analysis indicated that increasing level of BF and MBF at 10“20 increased the hardness and resulted in more compact bread. Increasing the level of substitution from 10 to 20 of BF and MBF increased significantly (p 0.05) the resistant starch content and total phenolic content. Resistant starch content was higher in modified banana flour than banana flour but lower in total phenolic content. It may be concluded that supplementation of banana flour to wheat flour will help in increasing resistant starch and phenolic content of wheat breads.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/37-1/Wheat%20Bread...

Abstract

Substitution of banana flour (BF) and modified banana flour (MBF) to wheat flour at 10 and 20 levels were carried out to test the effects on physicochemical properties of the supplemented bread. Various parameters such as resistant starch and total phenolic content were determined. Substitution of 10 BF to wheat flour produced highest loaf volume. However substitution of 20 MBF to wheat flour produced lowest loaf volume but gave highest score in overall acceptability. The crumb of control bread was lighter than BF and MBF bread at 10 and 20 levels. L values continued to decrease with increasing levels of BF and MBF incorporated. Texture profile analysis indicated that increasing level of BF and MBF at 10“20 increased the hardness and resulted in more compact bread. Increasing the level of substitution from 10 to 20 of BF and MBF increased significantly (p 0.05) the resistant starch content and total phenolic content. Resistant starch content was higher in modified banana flour than banana flour but lower in total phenolic content. It may be concluded that supplementation of banana flour to wheat flour will help in increasing resistant starch and phenolic content of wheat breads.

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Item Type:	Article
AGROVOC Term:	Bread wheat
AGROVOC Term:	 Flours
AGROVOC Term:	Musa paradisiaca sapientum
AGROVOC Term:	Starch
AGROVOC Term:	Phenolic content
AGROVOC Term:	Nutritional value
AGROVOC Term:	Wheat flour
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Texture
AGROVOC Term:	Triticum aestivum
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24565

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